Company email (April 2012):
"Our winemaker informs me that there has been no animal derivative fining in either the VQA White or VQA Red Blend."

Company email:

"Most of our whites use no animal derived additives, however, I have used a gelatin derived from porcine by-products for fining aromatic whites. I have also used casein produced from whole milk as a fining agent on chardonnay. Finally, I regularly use egg white (albumen protein) in fining red wines to soften the wine."